Comments on: popcorn & hawaiian snack noms

popcorn & hawaiian snack noms

flex — Fri, 04 May 2012 11:16:23 -0800

Did you know popcorn may be the perfect healthy snack food? Probably not so much once you pile on the toppings! If you'd like to try a uniquely Hawaiian snack (are you adventurous enough for crack seed?) then popcorn meets Hawaii in hurricane popcorn: a mix of buttered popcorn, furikake, and arare ("mochi crunch" - a rice cracker mix). (This re-invented version includes corn pops, dried pineapple, and bacon).

By: pashdown

pashdown — Fri, 04 May 2012 11:20:11 -0800

Is there any way to make buttered & salted popcorn healthy? Because I'd be happy eating salted butter.

By: Chekhovian

Chekhovian — Fri, 04 May 2012 11:22:12 -0800

Spritz on Olive Oil, chili powder and every spicey firey seasoning you have, that's delicious.

By: Cat Pie Hurts

Cat Pie Hurts — Fri, 04 May 2012 11:22:52 -0800

Popcorn with furikake is awesome! My favorite is JFC Brand Kimchi Furikake. I need to get to Hawaii ASAP! Yum!

By: rtha

rtha — Fri, 04 May 2012 11:23:58 -0800

Oh, crack seed! Beloved snack of my childhood, how I love you.

By: jb

jb — Fri, 04 May 2012 11:25:19 -0800

My friend showed me how you can make your own microwave popcorn: put popcorn in paper bag, put in microwave. The microwave airpops it, and you have no additional crap on it. It was awesome - I used to think microwave popcorn had to be specially treated, when really it was just the bag that I needed. Now I want some popcorn.

By: Faint of Butt

Faint of Butt — Fri, 04 May 2012 11:26:09 -0800

I've never heard of crack seed before, but now I need some immediately.

By: Erasmouse

Erasmouse — Fri, 04 May 2012 11:28:08 -0800

Extremely relevant AskMetafilter (sent me on a month-long popcorn binge)

By: Kirth Gerson

Kirth Gerson — Fri, 04 May 2012 11:40:08 -0800

I used to think microwave popcorn had to be specially treated, when really it was just the bag that I needed. Good news! You don't need the bag. I use a 1-quart Pyrex bowl, and use a saucer as a cover. 3 minutes of nuking pops just about all the kernels. Use oven mitts to get the bowl out; it will be hot.

By: little mouth

little mouth — Fri, 04 May 2012 11:47:21 -0800

It may be the perfect healthy snack food, but I made the mistake of introducing my 5-year-old stepson to the not-as-healthy-but-shockingly-consumable mixture of popcorn plus M&Ms. I'll never be able to convince him to eat it any other way now. I know; I've tried.

By: cashman

cashman — Fri, 04 May 2012 11:47:42 -0800

Brain: "Did you know popcorn may be the perfect healthy snack food?" Gums: "Fuck you."

By: jquinby

jquinby — Fri, 04 May 2012 11:58:50 -0800

Crack seed is awesome. I have some on my desk even as I type this. LI HING ALL THE THINGS,

By: rtha

rtha — Fri, 04 May 2012 12:01:34 -0800

jquinby plz put some li hing mui into the intertubes for me as I will not be able to get any until tomorrow at the earliest. Thank you very much!

By: uncleozzy

uncleozzy — Fri, 04 May 2012 12:12:06 -0800

We've got a Whirleypop that rarely leaves the stovetop; we use it two or three times a week, at a minimum. Teaspoon of oil, half a cup of kernels, about a half ton of salt, and three minutes later you're up to your ears in perfect popcorn.

By: pipeski

pipeski — Fri, 04 May 2012 12:14:57 -0800

I've tried parmesan several times. How on earth do people get it to stay on the popcorn? Because whenever I try it, the parmesan shavings just fall through as if there's a big cheese-magnet at the bottom of the bowl. The popcorn tastes of nothing. Do I have to resort to that nasty dried powder stuff my mum used to use in the 70s?

By: radwolf76

radwolf76 — Fri, 04 May 2012 12:15:23 -0800

My first job was working a student-run college midnight movie theater. I say job, but I wasn't officially on the payroll until my second semester. First semester I was paid like all the other volunteers, in all the free buttered popcorn I could consume, as long as I provided my own container to eat it from. My weapon of choice was a re-purposed 32 oz. big gulp style plastic cup. The popcorn was free to the volunteer/paid staff because when you buy unpopped popcorn in foodservice bulk sizes, it works out to something like $25-$30 US for a 50 lb. bag that lasted my theater the whole year. We ran the numbers one slow night, and it was like maybe 3 cents worth of popcorn for to fill a large tub. Our small popcorn bags and large tubs were where our real cost outlay was, which is why those were only for the customers who would be paying theater markup on them. So for about a quarters worth of free popcorn per staffer, there was a strong incentive to make sure the popcorn was always fresh. To prepare our standard large tub, it'd take one spritz from the hot butter sprayer when the tub was half full, then two more on the top. Upon request, we could prepare it as a "Heart Attack Special" which took 3 spritzes in the middle and 5 on the top (and double salt). This pales however, to what was referred to as "Staff Extra Butter". We were all excessive at it, but I freely admit that I was the worst. I'd put about an inch of popcorn in my cup, give it 8 spritzes of butter, and repeat until I'd topped it off. When I'd eat it, by the time I got down to the bottom third, it wasn't so much a snack as it was a lumpy corn & dairy based beverage (HURF DURF BUTTER DRINKER). It was about the furthest that popcorn can get from being a health food. To this day I always snicker inwardly at any popcorn, whether microwave or popped by other methods, that boasts the claim "extra butter" because they always come across as on the "dry" side to my forever skewed tastes.

By: bewilderbeast

bewilderbeast — Fri, 04 May 2012 12:17:17 -0800

POPCORN ♥ My current favourite stovetop popcorn involves toasted turmeric and browned butter: dump turmeric in the oil when you turn on the heat and it will get nicely toasty as the oil heats up; pour in kernels, and the finished popcorn will be evenly turmeric-ed; remove popcorn, brown butter in the still-hot pot, pour over, and stir to coat. SO AWESOME.

By: uosuaq

uosuaq — Fri, 04 May 2012 12:18:10 -0800

Tarragon gives a fairly buttery taste to popcorn (something I learned of here, oddly enough). I find it a decent substitute for butter, although I also pop corn in olive oil rather than with an air-popper, which probably helps.

By: seanmpuckett

seanmpuckett — Fri, 04 May 2012 12:19:21 -0800

Yeah, the Stir Crazy lives on our counter and runs 4-6 times a week, in addition to a hot air unit that produces the styro my partner prefers. No butter due to dairy allergy with me, but the popping oil and kosher salt still makes it damn tasty.

By: dubold

dubold — Fri, 04 May 2012 12:20:26 -0800

I have popcorn with nutritional yeast and salt several nights a week. OH IT IS SO GOOOOOOOD.

By: Pruitt-Igoe

Pruitt-Igoe — Fri, 04 May 2012 12:20:53 -0800

IMO sprinkling seasoning on popcorn is gross and makes your fingers smell bad. Especially stuff like garlic powder (which should not even exist). I'm more of an oil & salt kinda guy. I guess oil is unhealthy, but what else would the salt stick to?

By: seanmpuckett

seanmpuckett — Fri, 04 May 2012 12:22:05 -0800

You know I am thinking maybe I should stop at the Korean store on the way home and see if they have any umami powder which could be deployed directly to tonight's batch. Because I'm thinking you know if you're going to shoot up, you might as well use the pure product.

By: asnider

asnider — Fri, 04 May 2012 12:27:48 -0800

Popcorn is the perfect healthy snack if you hate flavour.

By: cupcake1337

cupcake1337 — Fri, 04 May 2012 12:28:47 -0800

also: use an air popper. they're so cheap. then you can pour as much *unheated* oil on as you want.

By: oulipian

oulipian — Fri, 04 May 2012 12:29:00 -0800

Someone needs to make a movie about popcorn THINK OF THE MARKETING

By: Joey Michaels

Joey Michaels — Fri, 04 May 2012 12:30:17 -0800

Hurricane popcorn is soooooo good. Broke da mouth.

By: naju

naju — Fri, 04 May 2012 12:30:32 -0800

Popcorn with furikake - can't believe I've never heard of that!

By: d1rge

d1rge — Fri, 04 May 2012 12:34:02 -0800

We usually pop ours in coconut oil. Add's just a tinge of coconut flavor if you like popcorn on the plainer side.

By: griphus

griphus — Fri, 04 May 2012 12:40:06 -0800

"Furikake" is the least appetizing name for anything I have ever heard.

By: startled

startled — Fri, 04 May 2012 12:42:48 -0800

Furikake belongs on just about everything.

By: uncleozzy

uncleozzy — Fri, 04 May 2012 12:42:53 -0800

Seriously, has it ever heard of a razor?

By: Holy Zarquon's Singing Fish

Holy Zarquon's Singing Fish — Fri, 04 May 2012 12:46:38 -0800

Somebody else uses nutritional yeast? IT'S NOT JUST ME!

By: furiousxgeorge

furiousxgeorge — Fri, 04 May 2012 12:55:54 -0800

How long after I plant my crack seed until I can harvest the crack? Do I need to dry it before smoking?

By: sourwookie

sourwookie — Fri, 04 May 2012 12:56:04 -0800

For those of you wondering how to get salt and seasoning to stick, I pop mine w/no oil in a microwave bowl. I then toss it with butter flavor Pam (the fine mist spray keeps the calories and "sog" down, and use ultra-fine popcorn salt. Or white cheddar salt.

By: IndigoJones

IndigoJones — Fri, 04 May 2012 12:57:19 -0800

Kernel. Gum line. Infection. Emergency room. Pain. YMMV.

By: aubilenon

aubilenon — Fri, 04 May 2012 13:03:06 -0800

I just pop mine in a 4qt saucepan, with no oil and lots of shaking. I usually eat it with microwave-melted butter, salt, and (sometimes) nutritional yeast. I find that using fancy-pants butter totally is worth it.

By: brundlefly

brundlefly — Fri, 04 May 2012 13:04:19 -0800

I think this snack was designed specifically for me.

By: brand-gnu

brand-gnu — Fri, 04 May 2012 13:04:37 -0800

I mix confectioner's sugar in with vegetable/canola oil as it's heating, then add the kernels once the oil is hot. Kettle corn at home!

By: Gordion Knott

Gordion Knott — Fri, 04 May 2012 13:12:00 -0800

When I swung by K. P. Young's Crack Seed Store a few years ago, in need of an Icee infusion to cure a sudden onset of dry mouth, he was positively slammed with customers, with a line stretching past the door and partially down the block. His joint, old-timers recall, was around when crack seed was called seemoy. It's seen good years and bad, I'm sure. But nothing like the boom times of recent years.

By: windbox

windbox — Fri, 04 May 2012 13:14:22 -0800

Popcorn covered in Old Bay. Nuff said. /Maryland

By: asnider

asnider — Fri, 04 May 2012 13:15:32 -0800

I then toss it with butter flavor Pam (the fine mist spray keeps the calories and "sog" down, and use ultra-fine popcorn salt. It's important to use flavoured Pam. It's also important to use actual Pam. I've tried doing this with unflavoured, off-brand spray and it was AWFUL.

By: BrotherCaine

BrotherCaine — Fri, 04 May 2012 13:25:44 -0800

So there's a new hawaiian style popcorn & confectionery place about a mile from my house. It was supposed to open back in November-December but is still shut. They do have a bunch of bags of intriguingly flavored popcorn in the window to tease the hell out of passers by though.

By: brundlefly

brundlefly — Fri, 04 May 2012 13:28:25 -0800

Holy Zarquon's Singing Fish: "Somebody else uses nutritional yeast? IT'S NOT JUST ME!" Is there a difference between nutritional yeast and brewer's yeast? Because there are some movie theaters I frequent that provide brewer's yeast as a topping and it is delicious.

By: elizardbits

elizardbits — Fri, 04 May 2012 13:31:15 -0800

Furikake belongs on just about everything. What? NO. Powdered fish flakes belong on NOTHING meant for human consumption, omg. the horror

By: Night_owl

Night_owl — Fri, 04 May 2012 13:31:33 -0800

Popcorn covered in Old Bay. Nuff said. /Maryland Tony's. /New Orleans

By: odayoday

odayoday — Fri, 04 May 2012 13:37:46 -0800

The Presto Poplite never seems to spray hot kernels anywhere but in the bowl, and I'm a straight up salt person (although I'm intrigued by the pumpkin pie spice suggestion). The boyfriend likes any combination of garlic-infused olive oil, salt, Slap Ya Mama, or Mrs Dash.

By: odayoday

odayoday — Fri, 04 May 2012 13:41:27 -0800

Also, Crimson Jewell popcorn actually seems to taste the best, even better than other "gourmet" brands.

By: brundlefly

brundlefly — Fri, 04 May 2012 13:46:34 -0800

Night_owl: "Tony's." Amen. That applies to popcorn as well as just about everything on the planet.

By: Justinian

Justinian — Fri, 04 May 2012 13:54:02 -0800

I guess oil is unhealthy Some oils are extremely healthy. Olive oil, for example. It is calorie dense but that's not unhealthy in and of itself.

By: fiercecupcake

fiercecupcake — Fri, 04 May 2012 14:50:33 -0800

Hey! AskMe taught me about furikake on popcorn! Yay!

By: furiousxgeorge

furiousxgeorge — Fri, 04 May 2012 15:00:30 -0800

Nutritional yeast is great, for some reason it tastes like gym socks on anything else I put it on but on popcorn it is heaven.

By: mr_crash_davis

mr_crash_davis — Fri, 04 May 2012 15:41:44 -0800

We just bought our second movie-style popper. Our first one was only a 4-ounce, but it had the cart so it looked cooler. The new one is awesome though. Coconut oil is the secret, and 1/2 tsp of Flavacol in the popper with the unpopped kernels.

By: Fnarf

Fnarf — Fri, 04 May 2012 17:49:06 -0800

We pop our corn in a genuine 1960s* Atom Pop, which looks a bit like a wok or a really shoddy satellite dish, but does a fantastic job popping all the kernels. If done properly, the popping corn will push the lid off the popper and spill all over the stove, counter and floor. Salt and you're done. I don't like flavorings. Not even butter; I LOVE butter, and have been known to take nibbles of Plugra off the stick, but not on popcorn. The only exception to this rule is cheese. Pipeski asks How on earth do people get it to stay on the popcorn? The answer is "you can't". You have to buy cheesy popcorn in the bag, from the store. Erin's All Natural White Cheddar is the stuff; Smartfood tastes nasty and rancid (and too salty) to me. * you can still buy an Atom Pop** at that link but ours came from a junque shop, unused but in the original pre-Zip Code box. ** do not be alarmed at the fact that all they sell is the popper, corn, and fire extinguishers.

By: emeiji

emeiji — Fri, 04 May 2012 18:24:03 -0800

Furikake is friggin' awesome, but my all-time favourite is curry powder and maple syrup. I am thinking of a Thai curry popcorn next, like red curry with coconut milk, lime and a dash of fish sauce. IMO sprinkling seasoning on popcorn is gross and makes your fingers smell bad. That's why I use chopsticks!

By: philip-random

philip-random — Fri, 04 May 2012 21:28:00 -0800

Pre-packaged microwave popcorn just isn't good for you. And the problem with air popping is that dry popcorn doesn't grab onto any toppings, so I end up needing to add butter in order to catch the salt etc (and no, just straight untouched air-popped popcorn just doesn't cut it -- it's no fun). So I long ago went old-fashioned (ie: stove top). I use a bare minimum of canola oil, which creates enough adhesion in the popped corn to catch the minor amount of salt and pepper (and sometimes brewer's yeast) I top it with. The healthy secret (as with all salty things) is to train your taste buds to not want much salt. That is, a little really can go a long way. But you need some salt -- it just releases so much flavor. Also, the stove top method does require some finesse, particularly as every stove behaves a little differently in terms of heat (how quickly it heats up, how hot it actually gets). It's always a challenge to get it right without burning a single kernel, particularly if you've been drinking and toking all night ... which often as not leads to a sudden NEED for a big bowl of fresh popcorn. mmmmmmm

By: seanmpuckett

seanmpuckett — Sat, 05 May 2012 05:44:25 -0800

mr_crash_davis, I am not yet ready to permanently devote that much counter space to our popcorn habit, but god damn if I don't have serious gear envy right now. An 8oz kettle! Son of a bitch!

By: maxim0512

maxim0512 — Sat, 05 May 2012 06:57:04 -0800

Yes, because we don't get enough corn in our diets.

By: Holy Zarquon's Singing Fish

Holy Zarquon's Singing Fish — Sat, 05 May 2012 07:12:35 -0800

Meh. Corn syrup is about as close to an actual kernel of corn, nutritionally speaking, as the oxygen you breathe is to an oak tree.

By: peppermind

peppermind — Sat, 05 May 2012 13:32:10 -0800

Damn you people. I had every intention of eating healthy today, but caved for the nutmeg and cheese popcorn from the AskMe thread. yum!

By: TomMelee

TomMelee — Mon, 07 May 2012 12:01:56 -0800

So MetaFilter, I live in a town devoid of culture. Someone ship me some of this crack seed and I shall pay you for it. Do want. Can I get it in Pittsburgh? It's not THAT far away.

By: TomMelee

TomMelee — Mon, 07 May 2012 12:05:02 -0800

Wait! The Amazon! What to buy, WHAT TO BUY?

By: The corpse in the library

The corpse in the library — Fri, 11 May 2012 06:38:42 -0800

> Is there a difference between nutritional yeast and brewer's yeast? Yeah, but people tend to use the terms interchangeably. We're all talking about the same thing here, I'm sure: they yellow flaky hippie stuff that's so good on buttered popcorn (or buttered toast).